Wednesday, September 7, 2011

beef & potato empanadas

Empanadas are something i have never tried before, i don't often have success with pastry but have a few recipes now that i go to for different things. I don't think i worked this pastry enough as you can see the brown marks on my empanadas may be from butter lumps. Although, that being said, these were fairly easy to make and tasty too! The recipe i have used here is from Handle the Heat and it's good! I will be making these again! Maybe try some new flavours and fillings!

Beef & Potato Empanadas 
Original recipe from Handle the Heat
Recipe below as I made them =)

  • 1 cup water
  • 3/4 cup butter
  • 2 3/4 cups flour
  • 2 teaspoon salt
  • pinch paprika
  • 3 tablespoons vegetable oil
  • 1 small yellow onion, peeled and finely diced
  • 1 small red bell pepper, cored, seeded, and finely diced 
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground  pepper
  • 1 teaspoon ground cumin
  • 1 pound ground beef 
  • salt
  • 500g potato, peeled, finely diced, and boiled
  • 2 shallots, finely diced
For the dough:
Heat water and butter in a medium saucepan over medium heat until butter has melted. Mix flour, salt, and paprika in a large mixing bowl and make a well in the center. Pour a little of the warm butter mixture in and stir with fingertips to make a wet paste. Pour in remaining liquid and work the dough with your hand until you get a wet, oily dough. Wrap the dough in plastic and refrigerate for at least 2 hours.

For the filling:
Heat oil in a large skillet over medium heat and cook the onions, bell peppers, paprika,  pepper, and cumin until onions are soft. Add beef, season to taste with salt, and cook until beef is browned. Drain off the fat. Place filling in a large bowl and when cooled, add potatoes and shallot. Mix to combine.

Preheat oven to 400F. Spray a large baking pan with non-stick spray or line with parchment. Divide the dough into pieces  the size of golf-sized balls. Makes about 20. Using a rolling pin, roll out dough balls on lightly floured surface into 5″ circles. Place 3 tablespoons of filling in the center of each dough circle. Sprinkle filling lightly with cheese. Fold over and press edges firmly to seal. Crimp with the back of a fork. Place empanadas on baking sheet and bake until golden brown, 15-20 minutes.

We now have a back-up supply of these for lunches and snacks in our freezer, just reheat in a 350F oven for 30 minutes and VOILA fresh hot empanadaas!

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